Welcome! This is written primarily for people with Type 2 Diabetes. Some information covers all types of diabetes. Always keep a positive attitude is my motto.
I am a person with diabetes type 2 and write about my experiences and research. Please discuss medical problems with your doctor. Please do not click on the advertisers that have attached to certain words in this section. They are not authorized and are robbing me by doing so.

February 15, 2013

'Whole Grain' Not Always Healthy

“Current
standards for classifying foods as "whole grain" are
inconsistent and, in some cases, misleading, according to a new study
by Harvard School of Public Health (HSPH) researchers.” This
is the opening paragraph of an article that hits at the problem the food
industry is promoting and doing to an unsuspecting public. The Grain
Foods Foundation must be behind much of this and they are the largest
promoter of “whole grains.” Of course, we must not forget the
USDA and HHS as they are promoting for the grain producers. Then add
the American Diabetes Association and the Academy of Nutrition and
Dietetics to the mix and we have reasons to be concerned about the
food we eat.

The study appears in the January 4,
2013 advanced online edition of Public Health Nutrition. This is the link
to another article. The authors say a new standard is needed to help
consumers and organizations choose foods rich in whole grains.

How the “Whole Grain Stamp” (WGS) became a widely used standard
is still a mystery, it is not clearly defined, and different
companies use it differently. In actual use, it identifies grain
products that contain higher sugars and calories than products
without the WGS. The researchers want the adoption of a consistent,
evidence-based standard when labeling whole grain foods. This is
unfortunately the first study empirically (provable
or verifiable by experience or experiment) to evaluate the
healthfulness of whole grain foods. They took five commonly used
industry and government definitions. This is one way to make them
accountable and hold their feet to the fire.

These five definitions are:

1. The Whole Grain Stamp, a packaging symbol
for products containing at least 8 grams of whole grains per serving
(created by the Whole Grain Council, a non-governmental organization
supported by industry dues)

2. Any whole grain as the first listed
ingredient (recommended by the USDA's MyPlate and the Food and Drug
Administration's Consumer Health Information guide)

3. Any whole grain as the first ingredient
without added sugars in the first three ingredients (also recommended
by USDA's MyPlate)

4. The word "whole" before any
grain anywhere in the ingredient list (recommended by USDA's Dietary
Guidelines for Americans 2010)

5. The "10:1 ratio," a ratio of
total carbohydrate to fiber of less than 10 to 1, which is
approximately the ratio of carbohydrate to fiber in whole wheat flour
(recommended by the American Heart Association's 2020 Goals)

The researchers identified 545 grain
products that they applied the five definitions to analyze how they
rated. When the WGS was used, the grain products were high in fiber
and lower in trans fats. However, the same grain products contained
higher levels of sugar and calories when compared to products without
the WGS.

The three USDA criteria had mixed
results for finding healthier grain products. Considering the
American Heart Association's standard (a ratio of total carbohydrate
to fiber of less than or equal to 10 to 1), this proved to be the
best indicator of overall healthfulness. The study found that
products meeting this ratio were higher in fiber and lower in trans
fats, sugar, and sodium, without higher calories than products that
did not meet the ratio.

The senior author stated, "Our
results will help inform national discussions about product labeling,
school lunch programs, and guidance for consumers and organizations
in their attempts to select whole grain products." Now will the
“experts” even have a discussion or will the USDA just claim bad
science and continue to give the children food that is loaded with
sugar. My bet is on the last statement.

No comments:

Search

Subscribe To

About Me

I am enjoying life, despite diabetes type 2. I am retired and enjoying the time I have for writing and photography. I was diagnosed with type 2 on Oct 2003, on oral meds for 4 months and they were doing nothing to really improve my daily readings. By cutting my carbohydrates I received the most improvement, but still not enough. Then I requested insulin, even though I did not like the thought of needles. That brought about the biggest change and A1c's in the lower 6's and upper 5's. Now I am working at maintaining them under 6.0 and hopefully nearer 5.5.